Recipe: Sautéed Green Cabbage and Shallots in a White Wine Sauce

July 14, 2011

Author: Neighborhood Farm Initiative

Category: General News Recipes

Thanks to volunteer Andrew for sharing this recipe! Our cabbages have produced big, beautiful heads this year and Andrew took one home to make for dinner. We also donated about 25 pounds of cabbage to our friends at Bread for the City!

The aroma and tastes of the shallots and cabbage together are fantastic and it’s a breeze to make. I am also betting you could substitute white, yellow or vidalia onions in a pinch.

1 head cabbage (1-1 1/2 lbs)

2 shallots

2 tbsp unsalted butter

2 tbsp extra virgin olive oil

1/4 cup White Wine – I used a Pinot Grigio, but for less sweet use dry white wine or sherry

1 tbsp lemon juice

Sea Salt

Cracked Pepper


Blanch* and shred the cabbage and slice the shallots thinly.


1. Heat 1 tbsp oil and 1 tbsp butter together in saucepan

2. Add cabbage and shallots and saute for 5 minutes over med-high heat. Add a pinch of salt.

3. Cover and cook over medium low heat, being sure to stir occasionally for 5-6 minutes.

4. Move the veggies to one side of the pan and drop in 1 tbsp butter, 1 tbsp olive oil, 1 tbsp lemon juice and 1/4 cup white wine mixing together in one side of the pan.

5. Return to medium high heat and mix sauce and cabbage well in pan, sauteing for another 3-4 minutes or until sauce has reduced. Salt and pepper to taste and serve with a brown rice and a glass of wine!

*Blanch cabbage by bringing a pot of water to a rolling boil. Use a steamer basket or tongs. Add the cabbage and wait for it to return to a roll. Once it does stir the cabbage so it boils evenly and let boil for 1 1/2 minutes on high heat. Remove promptly and place into bowl of cold water (<60 degress Fahrenheit so just throw some ice cubes in the tap water before hand). Blanching halts enzyme action in picked vegetables to improve flavor, increase vitamin retention, preserve color and clean the vegetable surface. Blanching also prevents indigestion particularly in the case of cabbage. Here’s a good link for other veggie blanching times from the University of Georgia.

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